Smokey Turkey Tacos with Cheese, garnished with Salsa de Chile de Árbol

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@deezthugs’ Smokey Turkey Tacos with Cheese (Traditional; US), garnished with Salsa de chile de árbol topped off with Sriracha Salt and wrapped in delicious Fresh Corn Tortillas

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Contributed by sinker, David Dahl
@deezthugs’ Smokey Turkey Tacos =============================== These tacos have and will blow minds. (Note: I cannot separate the base_layer here from the seasoning, it is all integral) * 2 Packages ground Turkey or Chicken (1.5 to 2 lbs) – not the lean stuff for Chrissake! * Several slices of cooked bacon, diced * 2 Tbs Coconut oil * 2 Tbs Bacon Grease. That’s right, Bacon Grease. (What you don’t keep it? Might as well just quit now) * 1 Medium sweet onion * (The following dry ingrediants can be increased depending on amount of meat) * 4 Garlic Cloves, smashed * 1 tsp Cumin * 2 tsp Onion powder * 1 tsp Chipotle powder (use as much as required) * 1 tsp (cool smokey) Paprika * 1 tsp Cinnamon * 1 tsp Ground Ginger * 1/2 – 1 tsp Black Pepper * 1 tsp Kosher Salt * 3 Limes, juiced * [optional] 1/2 can low-salt Chicken broth Combine all dry seasonings in bag, shake up and combine well with raw turkey meat. return to fridge for an hour or more. Melt the Bacon Grease over medium heat, add Coconut oil and diced onion, cook down till onions are, well, you know, awesome. Add the smashed garlic. Add the bacon. Add the turkey meat and break it down into medium/small bits with a spatula or butter knife. After cooking for a few minutes and the meat has begun to brown, drizzle 2 of limes’ juice onto the meat. Cook well, adding optional chicken broth to shape the consistency as needed. (Generally not needed unless you accidentally buy low-fat meat. Shame on you.) Finally, transfer amount for a meal to a frying pan, frying for a few minutes to create some crispy bits (This is the key step:)), adding lime juice as it cooks. Spoon onto favorite tortillas add condiments and devour.
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Cheese (Traditional; US) ====================== A major flavor component of a traditional American taco, select a cheese that’s firm and sharp. * Cheddar (shredded) * Jack/Pepper Jack (shredded) tags: vegetarian
Contributed by sinker
Salsa de chile de árbol ======================= This is a go-to taco sauce in western Mexico and probably elsewhere. You can mix and match the techniques in the two variants presented here, and substituting or adding chiles is a ramp onto the combinatorial superhighway of Mexican food and can demystify the salsa bar at the local taquería. # Red * dried whole *chiles de árbol* * tomatoes * onion * *optionally*, garlic Take between .3 and 1 chiles per tomato, remove the stems and put them in a saucepan with a tablespoon or two of oil (olive, soy, etc.) The pan and oil should be very hot and the chiles should seem to be at risk of burning. Rotate the chiles around and let them get dark brown to black without actually burning them — this can happen quickly, which is good because your eyes, nose, and lungs may reach their maximum vaporized chile tolerance during this step. Add a bunch of chopped onion and garlic and lower the heat. Cut the tomatoes in half and throw them in with salt to taste. Cook until the tomatoes look stewed. If you have one of those blender wands that you can put directly in a saucepan, you can blend everything now (you may end up making this sauce frequently enough to justify the purchase of a blender wand.) Otherwise wait until the mixture is not hot and blend it in a standard blender. # Green * dried whole *chiles de árbol* * green tomatillos * onion * cilantro Take between .1 and .5 chiles per tomatillo, remove the stems and put them in a bare, hot saucepan. Toast the chiles without oil until they are dark. Add halved or quartered tomatillos, salt, and a tablespoon or two of water to prevent burning the chiles before the tomatillos release their juices. When the mixture has cooked for as long as you can stand to wait, remove the heat and let it cool. Blend and place in a little salsa bowl and heap with finely chopped onion and cilantro. One non-obvious little point is that skipping the oil in the chile roasting-toasting step seems to increase the spiciness of the final product. tags: vegetarian
Contributed by Brian Mount, sinker, Jake Spurlock
Sriracha Salt ============= I actually received this as a gift, but I found a recipe to make your own. __Ingredients__ * 1 cup Salt * 10 tsp. Sriracha Mix the two ingredients together in a bowl. Spread it out on a baking sheet lined with foil or parchment paper. Put in a 200-degree oven, then turn the oven off and let it sit overnight inside. It will clump, but place in ziplock bag and attack it with a rolling pin. Tada! The effect on most food is as awesome as you’d expect but it is especially amazing with eggs. Add it to your breakfast tacos. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan

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